Smoked Gouda & Wild Mushroom Dip

• 2 tbsp. butter
• 3 c. white, portabella or shiitake mushrooms, stems removed and caps chopped
• 1 tbsp. garlic, minced
• 2 c. half and half
• 4 (8 oz.) pkg. cream cheese
• 3 c. smoked Gouda, shredded
• 2 c. spinach, roughly chopped
• salt and pepper, to taste

In a medium sauté pan, melt butter over medium heat and sauté mushrooms and garlic until soft, about 6 to 8 minutes. Remove from heat and set aside.

In a medium saucepan, combine half & half, cream cheese and Gouda over low heat. Stir constantly until ingredients have incorporated. Add mushroom mixture and spinach to cheese mixture.

Season with salt and pepper and serve immediately with crackers, The Fresh Market French Rounds or fresh vegetables for dipping.